Succotash
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A colorful and quick side dish made with lima beans, corn, tomatoes, and bacon. It's a great way to use up leftover vegetables.
Ingredients
- 454 g frozen lima beans thawed
- 710 ml vegetable broth
- 8 thick-cut bacon
- 473 ml frozen or fresh corn
- 0.5 medium red onion diced
- 0.5 medium green bell pepper diced
- 0.5 medium red bell pepper diced
- 9.86 ml seasoning salt
- 2.46 ml ground black pepper
- 1.23 ml red pepper flakes
- 3 small roma tomatoes diced
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.1 mg
- Iron: 0.88 mg
- Magnesium: 21.2 mg
- Phosphorus: 34 mg
- Potassium: 217 mg
- Zinc: 0.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml vegetable broth
- 8 thick-cut bacon
- 473 ml frozen or fresh corn
- 9.86 ml seasoning salt
- 2.46 ml ground black pepper
- 1.23 ml red pepper flakes
Prepare
- Thaw 454 g frozen lima beans
- Dice 0.5 medium red onion
- Dice 0.5 medium green bell pepper
- Dice 0.5 medium red bell pepper
- Dice 3 small roma tomatoes
Let's Cook
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Step 1.
In a medium pot over high heat, bring the thawed lima beans and 3 cups vegetable broth to a boil. Boil for about 10 minutes, then remove the beans from the broth using a slotted spoon and set them aside. Reserve 1 cup of the broth for later.
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Step 2.
Place a large sauté pan over medium heat and add the 8 slices of bacon. Fry until crisp, about 5–7 minutes, then transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
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Step 3.
In the same pan with the bacon fat, add the 2 cups corn and fry for about 5 minutes, stirring occasionally, until lightly browned. Then add the diced red onion and diced green and red bell peppers. Cook for about 2 more minutes, stirring frequently.
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Step 4.
Sprinkle the seasoning salt, black pepper, and red pepper flakes over the vegetables. Stir to combine, then add the reserved lima beans and the 1 cup of reserved vegetable broth. Stir well.
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Step 5.
Chop the cooked bacon into small pieces and add it to the pan. Cook for another 5 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly. Add the diced roma tomatoes, stir, and cook for 1–2 minutes until just heated through. Serve immediately.